Red curry of fowl, ginger and Thai basil

Red curry of fowl, ginger and Thai basil

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Red curry of fowl, ginger and Thai basil

The ingredient of Red curry of fowl, ginger and Thai basil

  1. 3 cloves garlic
  2. 4cm piece ginger, peeled, sliced
  3. 3 x 270ml cans coconut cream
  4. 1/3 cup Thai red curry paste (see notice)
  5. 6 (about 360g) Lebanese eggplants, sliced diagonally
  6. 10 snake beans, cut into 4cm lengths
  7. 6 kaffir lime leaves, torn
  8. 250g pineapple, cut into 2cm pieces
  9. 2 tablespoons fish sauce
  10. 1 tablespoon soy sauce
  11. 2 tablespoons grated palm sugar
  12. 2 (600g) chicken breast fillets, thinly sliced
  13. 200g grape tomatoes
  14. 3/four cup Thai basil leaves, plus more, to serve
  15. jasmine rice, to serve
  16. Garlic chives, to serve
  17. Lime cheeks, to serve

The instruction how to make Red curry of fowl, ginger and Thai basil

  1. Using a pestle and mortar, pound garlic and ginger to a paste. Set aside.
  2. Heat 250ml (1 cup) coconut cream in a large saucepan over medium-excessive warmth and cook, stirring, till mixture thickens and oil begins to split.
  3. Add curry paste and stir for 3 mins, then upload ginger paste and stir for 1 minute.
  4. Add eggplants and stir for two minutes.
  5. Add closing coconut cream, snake beans, lime leaves, pineapple, sauces, sugar and 150ml water.
  6. Bring to the boil and simmer for 5-eight minutes or till eggplants are gentle.
  7. Add bird and tomatoes, and cook for 2-3 minutes or till chook is cooked thru.
  8. Stir in basil leaves and serve with more basil, rice, chives and lime cheeks.

Nutritions of Red curry of fowl, ginger and Thai basil

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